Jianshe Chen

Research interests

Publications

• Construction of 3D printed reduced-fat meat analogue by emulsion gels. Part II: Printing performance, thermal, tribological, and dynamic sensory characterization of printed objects

  Food Hydrocolloids · 2021 · 10.1016/j.foodhyd.2021.107054

• Construction of 3D printed reduced-fat meat analogue by emulsion gels. Part I: Flow behavior, thixotropic feature, and network structure of soy protein-based inks

  Food Hydrocolloids · 2021 · 10.1016/j.foodhyd.2021.106967

• Consensus on the terminologies and methodologies for masticatory assessment

  Journal of Oral Rehabilitation · 2021 · 10.1111/joor.13161

• Oral tribology: Providing insight into oral processing of food colloids

  Food Hydrocolloids · 2021 · 10.1016/j.foodhyd.2021.106635

• Texture and texture assessment of thickened fluids and texture‐modified food for dysphagia management

  Journal of Texture Studies · 2020 · 10.1111/jtxs.12567

• Perspectives from CO+RE: How COVID-19 changed our food systems and food security paradigms

  Current Research in Food Science · 2020 · 10.1016/j.crfs.2020.05.003

• Release of updated International Dysphagia Diet Standardisation Initiative Framework (IDDSI 2.0)

  Journal of Texture Studies · 2019 · 10.1111/jtxs.12481

• Sensory attributes of edible insects and insect-based foods – Future outlooks for enhancing consumer appeal

  Trends in Food Science & Technology · 2019 · 10.1016/j.tifs.2019.11.016

• Extraction, characterization and functional properties of soluble proteins from edible grasshopper (Schistocerca gregaria) and honey bee (Apis mellifera)

  Food Research International · 2018 · 10.1016/j.foodres.2018.08.098

• Food-saliva interactions: Mechanisms and implications

  Trends in Food Science & Technology · 2017 · 10.1016/j.tifs.2017.06.005

• Development of International Terminology and Definitions for Texture-Modified Foods and Thickened Fluids Used in Dysphagia Management: The IDDSI Framework

  Dysphagia · 2016 · https://doi.org/10.1007/s00455-016-9758-y

• Food oral processing: Mechanisms and implications of food oral destruction

  Trends in Food Science & Technology · 2015 · 10.1016/j.tifs.2015.06.012

• Food oral processing: Some important underpinning principles of eating and sensory perception

  Food Structure · 2014 · 10.1016/j.foostr.2014.03.001

• The Influence of Food Texture and Liquid Consistency Modification on Swallowing Physiology and Function: A Systematic Review

  Dysphagia · 2014 · https://doi.org/10.1007/s00455-014-9578-x

• Applications of tribology in studying food oral processing and texture perception

  Food Research International · 2013 · 10.1016/j.foodres.2013.10.010

• The Need for International Terminology and Definitions for Texture-Modified Foods and Thickened Liquids Used in Dysphagia Management: Foundations of a Global Initiative

  Current Physical Medicine and Rehabilitation Reports · 2013 · 10.1007/s40141-013-0024-z

• Rheology and tribology: Two distinctive regimes of food texture sensation

  Trends in Food Science & Technology · 2011 · https://doi.org/10.1016/j.tifs.2011.11.006

• Effects of Ultrasound Pretreatment on the Enzymatic Hydrolysis of Soy Protein Isolates and on the Emulsifying Properties of Hydrolysates

  Journal of Agricultural and Food Chemistry · 2011 · https://doi.org/10.1021/jf103771x

• The determining role of bolus rheology in triggering a swallowing

  Food Hydrocolloids · 2010 · 10.1016/j.foodhyd.2010.06.010

• Modifications of soy protein isolates using combined extrusion pre-treatment and controlled enzymatic hydrolysis for improved emulsifying properties

  Food Hydrocolloids · 2010 · 10.1016/j.foodhyd.2010.08.013

• Food oral processing—A review

  Food Hydrocolloids · 2007 · https://doi.org/10.1016/j.foodhyd.2007.11.013

• Studies on tea protein extraction using alkaline and enzyme methods

  Food Chemistry · 2007 · 10.1016/j.foodchem.2007.08.047

• ACOUSTIC ENVELOPE DETECTOR FOR CRISPNESS ASSESSMENT OF BISCUITS

  Journal of Texture Studies · 2005 · 10.1111/j.1745-4603.2005.00008.x

• Effect of surface character of filler particles on rheology of heat-set whey protein emulsion gels

  Colloids and Surfaces B Biointerfaces · 1999 · 10.1016/s0927-7765(98)00091-5

• HEAT-SET WHEY PROTEIN EMULSION GELS: ROLE OF ACTIVE AND INACTIVE FILLER PARTICLES

  Journal of Dispersion Science and Technology · 1999 · 10.1080/01932699908943787

Current projects

No projects listed.